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Christmas Butter Cookie Cutouts
Christmas Butter Cookie Cutouts
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Prep Time:
1 hour 30 minutes
Total Time:
3 hours 30 minutes
Timeless cookies with a perfect balance of tenderness and snap. After baking, decorate with icing and a variety of toppings for a fun and festive treat. Easy to make and perfect for the holiday season!
Ingredients:
  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 tablespoon finely grated lemon peel
  • 2 tablespoons lemon juice
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups powdered sugar
  • 2 tablespoons meringue powder
  • 5 teaspoons lemon juice
  • 4 to 5 tablespoons water
  • Betty Crocker™ colored sugars
  • Betty Crocker™ candy sprinkles
Instructions:
  • In a large bowl, use an electric mixer to blend together butter and granulated sugar until creamy. Add in the egg, lemon peel, and 2 tablespoons of lemon juice on low speed. Mix in the flour, baking soda, and salt until the ingredients are well combined.
  • Divide the dough into 4 parts and shape each into a 1/2-inch-thick round. Wrap each round in waxed paper or plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350°F. Take out one round of dough at a time from the refrigerator. Roll out the dough to a thickness of 1/4 to 3/8 inch between floured waxed paper or plastic wrap. Use 3-inch cookie cutters to cut out shapes. Arrange the cutouts 1 inch apart on ungreased cookie sheets.
  • Bake for 10-12 minutes until edges are golden. Cool on cookie sheets for about 1 minute, then transfer to a cooling rack. To make cookies for hanging, while still hot, carefully poke a hole in the top of each cookie using a toothpick or the end of a plastic straw. Let cool for 10-15 minutes before frosting.
  • Combine powdered sugar and meringue powder in a medium bowl. Mix in 5 teaspoons lemon juice and add 4 to 5 tablespoons of water until you achieve a thin icing consistency. Set aside 1/2 cup of the icing in a separate small bowl. Use a flexible pastry brush to generously coat the cookies with the icing. Allow the cookies to dry thoroughly on a cooling rack for approximately 30 minutes.
  • Whip the reserved icing on high speed for 5 to 7 minutes until peaks form. Transfer the icing into a small resealable plastic bag and snip a tiny hole at the bottom. Squeeze icing onto the glazed cookies, sprinkle decorations before it dries, tap off excess, and let dry completely on a cooling rack. Finish by threading cookies with a narrow ribbon for hanging.

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